Double Chocolate Cheesecake
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Crust
1 C/250 ml crushed chocolate wafers
3 tbsp/45ml butter, melted

Filling
3 pkg cream cheese, softened
3/4 C /175 ml granulated sugar
3 eggs
1 tsp/5 ml vanilla
3 sq white chocolate, melted
2 tbsp/30 ml raspberry or orange liqueur
3 sq semi-sweet chocolate, melted

Glaze
6 sq semi-sweet chocolate
1/4 C /50 ml butter
2 tsp/10 ml vegetable oil

Crust: combine crumbs and butter: press firmly onto bottom of 9" (23 cm) springform pan. Bake at 350 F or 180 C for 10 minutes.

Filling: In food processor (electric mixer) blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liqueur into this portion. To remaining batter, blend in melted semi-sweet chocolate. Pour dark batter into crumb lined pan; spread evenly. Spoon white batter carefully over top; spread evenly. Bake at 425 F or 220 C for 10 minutes; reduce heat to 250 F or 120 C and bake 30-35 min longer or until centre of cake is just barely firm. Remove from oven and run knife around sides. Let cool completely before removing sides.

Glaze: Melt chocolate with butter and oil over hot water, stirring until smooth. Place cake on rack over waxed paper. Pour glaze over entire cake and mark with fork or spoon lines across. If desired, garnish with chocolate curls.